Woodland Kitchen & Bar
Woodland Kitchen & Bar is run by chef Damian Heads. After running the kitchens at Pony Dining, Fuel Bistro and Steel Bar & Grill, Heads decided it was time to open a venue of his own.
The venue is the solo venture of Heads and his wife Jenni, who is managing front of house (and has previously been Head of Operations at the Garfish group).
The interior is full of warm, wood tones, muted lighting and a comfortably intimate layout. Heads has responded to the desire for dishes that are simple, real and comfortable. The wood-fired grill is a solid contributor to the style of the food (Woodland referencing the dishes cooked over slow-burning charcoal and ironbark timber) and dishes are kept uncomplicated and pared back. The food is no fuss, with honest flavours and is refreshingly simple.
There’s a selection of raw and cooked seafood, including the signature Yellowfin tuna spring roll with a crunchy shell around fresh, raw tuna, a variety of steaks, mains including salmon grilled over wood with house-pickled beetroot, orange, mint and feta, and the deadly chocolate tart with caramel and double cream to finish it all off with. The weekend brunch menu is also a drawcard, offering breakfast rolls with wood-grilled bacon, three-egg omelettes and Bloody Marys.